Erica Oberg, ND, MPH

Dr. Erica Oberg, ND, MPH, received a BA in anthropology from the University of Colorado, her doctorate of naturopathic medicine (ND) from Bastyr University, and a masters of public health (MPH) in health services research from the University of Washington. She completed her residency at the Bastyr Center for Natural Health in ambulatory primary care and fellowship training at the Health Promotion Research Center at the University of Washington.

William C. Shiel Jr., MD, FACP, FACR

Dr. Shiel received a Bachelor of Science degree with honors from the University of Notre Dame. There he was involved in research in radiation biology and received the Huisking Scholarship. After graduating from St. Louis University School of Medicine, he completed his Internal Medicine residency and Rheumatology fellowship at the University of California, Irvine. He is board-certified in Internal Medicine and Rheumatology.

Melissa Conrad Stöppler, MD

Melissa Conrad Stöppler, MD, is a U.S. board-certified Anatomic Pathologist with subspecialty training in the fields of Experimental and Molecular Pathology. Dr. Stöppler's educational background includes a BA with Highest Distinction from the University of Virginia and an MD from the University of North Carolina. She completed residency training in Anatomic Pathology at Georgetown University followed by subspecialty fellowship training in molecular diagnostics and experimental pathology.

A low residue diet also restricts foods
that increase bowel activity, and make the stools looser. These foods and drinks
should be avoided, for example:

fruit juices like prune juice

bran cereals

legumes

corn

leafy vegetables

popcorn

cheese

Those on a low residue diet need to
avoid foods high in fiber and whole grains and foods that contain nuts or seeds.

Fatty foods that increase stool bulk should also be avoided

Having fewer and smaller bowel
movements may help relieve symptoms including abdominal pain and cramping,
bloating, and gas formation.

What is a low residue diet?

A low residue low residue diet is a diet that is designed to "rest" the bowel. It is a
type of low-fiber diet with added restrictions. A low residue diet is not a diet
plan to follow regularly. it is advised for some people for the short term
during a flare of inflammatory bowel disease here is intestinal
narrowing, before or after bowel surgery, and other conditions for which it is
useful to reduce the amount of stool in the intestines.

The food we eat is digested so that the body can extract the nutrients it
needs to function. What's left over is "residue" or undigested food that passes
through the colon (large intestine), and is eliminated as stool or feces. A low
residue diet limits fiber and other substances with the goal of reducing stool
volume. This results in fewer and smaller bowel movements, potentially relieving
symptoms of bowel diseases that can cause inflammation, such as abdominal pain
and cramping, bloating, and gas formation.

Ulcerative Colitis Diet Plan

It's important to self-manage ulcerative colitis with healthy lifestyle habits and a nutrient-rich diet.
Examples of foods to include with an ulcerative colitis diet include:

For what conditions is a low residue diet recommended?

In disease and conditions in which the colon has the potential to be
inflamed, a low residue diet may "rest" the colon. The low residue diet limits
the amount of work the colon has to do in forming feces because most of the
content of the diet is absorbed and less waste is required to be eliminated.
Since there is a reduced quantity of stool, the time it takes to pass through
the length of the colon is increased, resulting in smaller, less frequent bowel
movements.

Low residue diets are often recommended for patients with a number of
different conditions, including:

In the past, individuals with diverticulosis or irritable bowel disease
syndrome (IBS) might may have been prescribed a low residue diet;
however, current recommendations now suggest that a high fiber diet might be of more
benefit in these conditions. Special diets may be prescribed during flares of
acute bowel inflammation (as with diverticulitis), but a high-fiber diet is
generally recommended for people with diverticular disease as this has been
shown to be protective for development of diverticula.

What other diet changes can be made in
addition to a low residue diet?

A low residue diet encompasses more than eating less
fiber. In addition to
decreasing the amount of fiber, individuals eating a low residue diet also
should try to restrict foods that increase bowel activity, and make the stools
looser. Examples include dairy products and fruit juices such as prune juice that
do not have pulp fiber, but do stimulate the bowel.

Tarleton, S., et al. “Low-residue diet in diverticular disease: Putting an end to a myth.” Nutrition in clinical practice: official publication of the American Society for Parenteral and Enteral Nutrition. 2011: 26(2): 137-142.